Pork kebab burgers
Ingredients
- Asian coleslaw
- 0.5 tbsp sesame seeds, toasted
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp sesame oil
- 2 tsp cane sugar
- 1 garlic clove, pressed
- 1 red chilli, deseeded, finely chopped
- 200 g white cabbage, shredded
- 1 carrots, shredded
- To marinate the meat
- 6 tbsp hoisin sauce
- 2.5 tbsp sesame oil
- 2.5 tbsp soy sauce
- 4 wooden skewers
- 400 g pork neck, cut into thin pieces
- Charcoal/gas/electric grill:
- 4 burger buns, halved
Total time: 1hr 15m
Preparation Time: 45m
Servings
For
4 people
Nutritional Information
Contains 636 Kcal, 28g Protein, 57g Carbohydrates, 32g Fat
Ingredients
- Asian coleslaw
- 0.5 tbsp sesame seeds, toasted
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp sesame oil
- 2 tsp cane sugar
- 1 garlic clove, pressed
- 1 red chilli, deseeded, finely chopped
- 200 g white cabbage, shredded
- 1 carrots, shredded
- To marinate the meat
- 6 tbsp hoisin sauce
- 2.5 tbsp sesame oil
- 2.5 tbsp soy sauce
- 4 wooden skewers
- 400 g pork neck, cut into thin pieces
- Charcoal/gas/electric grill:
- 4 burger buns, halved
Instructions
-
Asian coleslaw
In a bowl, mix the lime juice with all the other ingredients up to and including the chilli. Add the cabbage and carrot, mix well, cover and leave to infuse. -
To marinate the meat
Combine the Hoisin sauce, oil and soy sauce, mix the meat with 6 tbsp of the marinade, thread onto the wooden skewers, cover and marinate for approx. 30 mins. -
Charcoal/gas/electric grill:
Cover and grill the kebabs over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the halved burger buns alongside for the final minute. Spread the reserved marinade over the top and bottom half of each burger bun. Slide the meat off the skewers, place on the bottom half of the burger bun with the coleslaw, cover with the top half of the bun.
